Description

Zucchini noodles are so healthy because they're gluten free, low carb, paleo friendly and vegan as well. They're sturdy enough to put in meaty sauces if you wish, but here they are served raw with a wonderful pesto.

Ingredients

• 2 medium zucchini, ends trimmed off
• ½ c. packed fresh basil leaves
• ½ large ripe avocado, peeled and pit removed
• 2 cloves garlic
• 2 T. pine nuts
• 1 T. freshly squeezed lemon juice (from 1 small lemon)
• 3 T. water, plus more if necessary
• ¼ c. grated Parmesan cheese
• Kosher salt, to taste
• freshly ground black pepper, to taste
• ½ c. sliced grape or cherry tomatoes

Steps

1. Use a julienne peeler, mandolin or spiralizer and spiralize the zucchini into noodles. Place noodles in a large bowl; add basil, avocado, garlic, pine nuts and lemon juice to a food processor; pulse for 20 seconds or until pesto is chopped. Add in water; process until completely smooth; add more water to get it to desired consistency, if desired.
2. Transfer to a bowl with the zucchini noodles; toss the noodles until they're well coated. Top with tomatoes.
3. Serve at room temperature or chilled.